The BEST Tofu Scramble! If you miss scrambled eggs, this one’s for you. Just 7 ingredients, 10 minutes and 1 pan required!
I don’t know about you, but I used to really enjoy scrambled eggs as a kid. At some point, maybe around 10 or 11 years old, I learned what an egg actually was, and was rather horrified. After that, my relationship with eggs was tainted and I rarely ate them. Eventually, I went vegan and never looked back!
However, I still remember the taste and enjoyment around eating scrambled eggs. So if you’ve been there too, or have recently gone vegan, I hope you enjoy this recipe! This tofu scramble really hits the spot for me, and I’m sure it will for you as well.
What kind of tofu is used for tofu scramble?
I prefer using firm tofu. Extra-firm is fine as well. There is no need to press your tofu for this recipe; the water will cook out in the first couple of minutes.
How do you make tofu scramble?
Add a tablespoon of olive oil to a pan and warm it over medium heat. To crumble the tofu, I place the tofu in the pan, then mash it with a potato masher. That’s my preferred method, but you could also simply crumble it into the pan with your hands, or mash it with a fork. Cook it, stirring frequently for 3-4 minutes.
Next, add the nutritional yeast, salt, turmeric and garlic powder and cook for about 5 minutes, stirring.
Pour in the non-dairy milk and stir. Serve immediately!
What vegetables can I add and how should I do it?
I love to serve this basic tofu scramble with sliced avocado, hot sauce and toast. But you can also play around with it and add many different vegetables. Be creative!
Vegetables to add in the beginning: (saute for a few minutes before adding the tofu)
- 1/4 cup diced onion
- a few cloves of garlic, minced
Vegetables to add at the end: (stir in after the milk is added, cook for a few minutes)
- fresh spinach or kale
- thinly sliced red peppers
- small chopped broccoli
- fresh diced or sliced tomatoes
This tofu scramble is super kid-friendly as well. My 3 kids all reject a tofu scramble with real onions and veggies added, but this simple one they absolutely adore. My 3 year old gobbles it up like there’s no tomorrow!
What other breakfast recipes go well with tofu scramble?
- Simple Vegan Pancakes
- The Best Vegan Waffles
- Cinnamon Sugar Vegan Donuts
- Vegan Biscuits and Gravy
- Starbucks Copycat Vegan Scones
How long does tofu scramble last in the fridge?
I would say it lasts about 3 days in the fridge. After that it gets a little funny. But honestly it doesn’t make a lot so I can’t imagine it will last that long!
Double the recipe for the whole family or to have breakfast for a couple of days.
The Best Tofu Scramble
Ingredients
- 1 tablespoon olive oil
- (1) 16-ounce block firm tofu
- 2 tablespoons nutritional yeast
- 1/2 teaspoon salt, or more to taste
- 1/4 teaspoon turmeric
- 1/4 teaspoon garlic powder
- 2 tablespoons non-dairy milk, unsweetened and unflavored
Instructions
- Heat the olive oil in a pan over medium heat. Mash the block of tofu right in the pan, with a potato masher or a fork. You can also crumble it into the pan with your hands. Cook, stirring frequently, for 3-4 minutes until the water from the tofu is mostly gone.
- Now add the nutritional yeast, salt, turmeric and garlic powder. Cook and stir constantly for about 5 minutes.
- Pour the non-dairy milk into the pan, and stir to mix. Serve immediately with sliced avocado, hot sauce, parsley, steamed kale, toast or any other breakfast item.
Video
Notes
- Tofu Scramble is also good with all sorts of vegetables mixed in. Vegetables to add before the tofu: 1/4 cup diced onion or a few cloves of minced garlic. Saute in the oil for 2-3 minutes before adding and mashing the tofu. Vegetables to add towards the end: fresh spinach, kale, thin sliced red peppers, small chopped broccoli or fresh sliced/diced tomatoes. Add these after you've added the milk to the tofu, and cook for just a few minutes.
- Omit oil if desired to make the tofu scramble oil free.
- You can use any kind of non-dairy milk you like, such as soy, almond, cashew, oat or coconut milk. Just make sure it is unsweetened and unflavored.
Nutrition
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Absolutely Delicious! The closest to real scrambled eggs. Thanks for the recipe, l haven’t had eggs for at least 4 years since going vegan!
You bet, Mary! I’m so glad you enjoyed the scramble! Thanks for your awesome review and feedback! Happy cooking!
Yummy recipe, thank you. Smokey tofu works well too.
Hi Nell. Nice idea! I’m glad you loved the scramble! Thanks for your awesome feedback and review!
Delicious and so easy! I sautéed a small onion, fresh (pressed) garlic and 8 oz of mushrooms and then added the tofu, nutritional yeast, turmeric and salt. I used unsweetened original almond milk at the end. Perfect. Thank you for sharing this recipe!! (Your blog has helped me stay vegan for years now—I’m so grateful!)
Hi Megan. I love easy and delicious, and am glad that you found the recipe just that! Your meal sounds so delicious! Thanks for sharing your stellar review! I appreciate you choosing my recipes, and am glad they are helpful for you on your journey! Happy cooking!
Thank you!
I just started being vegan this year and I keep going to your site to get recipes as they all seem to be great.
Thank you!
Welcome to my site, Debbie! I am glad you are using and loving my recipes! Please reach out with any questions you may have! I hope you enjoy your journey through my recipes! Wishing you happy cooking!
Thank you for your recipes, Nora 🙂
You have really helped me transition from long time vegetarian into vegan!
Thanks Nora! This is a great recipe and I did add green peppers at the very beginning. I am Eastern Orthodox and always looking for great recipes. I did forget to substitute out the olive oil for coconut oil but will next time. Delicious. I am also a hot sauce adder!
I love this recipe so much better than “Just Eggs.”
Thank you!
You are welcome, Linda. I’m glad you are loving the recipe! Thanks for your wonderful review!
Hi Nora! I’ve been struggling with dairy and egg allergies for the past 5 years! Your recipes have been a life saver! Thanks so much!
Since I am NOT a Vegan, and follow Dr.Mark Hyman… switched to the Pegan Diet, I do incorporate a few foods not part of the Vegan way of life!
Sauteed Shallots, 4 little, not even golf ball sized shallots (was a total ripoff in my order…)
I added organic Herbed goat cheese, used 1 tbsp Organic Grass Fed Ghee…
Turmeric etc… as directed…
Served with toasted Gluten Free Rye bread.
Loved this, & it has been years since I stopped eating Tofu because I could not get any organic product where I live.
Gorgeous! Great on toast with vegan butter (Carbs and Fat for balance) or even better for my weekend treat – Scrambled tofu, onion beans, vegan sausage and garlic mushrooms on toast.
THIS IS THE BEST!! I tried one other recipe that had 3 times as many ingredients and took 4 times longer to prepare, overall texture was somewhere between ghastly and dreadful, and it didn’t work well for egg salad sandwiches. Onto the compost pile it went.
Initially I tried Nora’s recipe, then the fussy recipe, then homecoming time for Nora’s entry. This is far easier, has much better texture, and tastes better. It’s yumderful right out of le Skillet with a warm piece of slightly crunchy Franco American whole wheat toast slathered with butter (if I can see the bread poking through it doesn’t have enough butter). I also “creamed” this up using twice as much butter, kosher salt, and half’n’half instead of soy/almond/oat milk. But it’s still Nora’s recipe.
I’ve also tried Nora’s homemade mayonnaise. With her super simple mayo, scrambled “feggs” and Costeaux bakery’s extra sour dough bread, it was a veritable breakfast time picnic on my plate! And it’s virtually goof-proof: a big upvote for consistent results time after time.
Hi – haven’t made this yet but wondering if I can do it without the nutritional yeast, if needed? Thanks in advance!
Hi Megan. Nutritional yeast helps provide a cheesy flavor to the recipe. You can leave it out, if desired. Enjoy!
Can you please tell me what a serving size is?
Thank you.
Hi Lin. This recipe makes 2 servings. Half of the recipe is one serving.
Nora, every time I see your recipes, the result is so delicious! You’re my go to for recipes. I have not found a tofu scramble I like, but this one was SO good. I added green and red bell peppers and cherry tomatoes from the garden to make a nice scramble
Hi Tiffany! Thanks for taking time to share your wonderful review and feedback! I am so glad you liked my scramble recipe! Wishing you happy cooking!
I made a half recipe added a generous amount of grilled onions, peppers, and mushrooms. Served three. Delish!
I agree with the reader who said to use black salt (kalak nama) instead of white. It makes any dish taste “eggy.” Wonderful in tofu egg salad. (And by the way, turmeric is spelled with 2 R’s and is pronounced like Term-er-ic.)
This is my first time cooking tofu. Thanks Nora for the great recipe. I added onions, peppers, tomatoes and fresh garlic. Definitely has the texture of scrambled eggs.
Always delicious!
Thank for your wonderful review and feedback! Glad you loved the scramble!
Wow!! I found out I was allergic to eggs not too long ago and had really been missing them 😩 but these are perfection! Thank you for giving me my breakfasts back! 🥹
I make this every weekend at my husband’s request. Always delicious!! Thanks Nora!